Express strawberry tart

Ingredients

• 120 g Granulated sugar (For the shortcrust pastry)
• 2 Egg yolks (Eggs at room temperature)
• 80 g Unsalted butter (Soft, at room temperature, diced)
• 150 g All‑purpose flour (Sift before use)
• 50 g Almond powder (Adds softness to the shortcrust)
• 2 g Baking powder (About ½ teaspoon)
• 1 pinch Fleur de sel
• 300 g Fresh strawberries (Cut into pieces, preferably gariguette strawberries)
• 80 g Sugar (for the confit)
• 2 Gelatin sheets (Rehydrated in 10 ml cold water)
• 200 ml Heavy cream (35 % fat, very cold)
• 250 g Mascarpone (At room temperature)
• 50 g Powdered sugar
• 1 Vanilla bean (Scraped, seeds only)
• 150 g Strawberries for decoration (Wash, dry and halve)
• 1 tsp Lime zest (Finely grated)
• 30 ml Neutral glaze (gloss) (Optional, to give fruit a shine)

Instructions

1. Prepare the shortcrust pastry

   In a bowl, pour the granulated sugar and egg yolks. Whisk with an electric mixer until the mixture lightens and becomes frothy.

   Time: PT5M

2. Incorporate the butter

   Add the soft butter cut into small dice. Whisk again until a creamy texture is achieved.

   Time: PT2M

3. Add the dry ingredients

   Fold in the sifted flour, almond powder, baking powder and fleur de sel. Mix with the silicone spatula until a homogeneous dough forms.

   Time: PT2M

4. Shape and chill the dough

   Form a ball, wrap it in cling film flattening slightly, then place in the refrigerator for 40 minutes to firm up.

   Time: PT40M

5. Roll out the dough

   On a lightly floured parchment sheet, roll the dough with a rolling pin until you obtain a disc about 20 cm in diameter.

   Time: PT5M

6. Cut the disc

   Place the 20 cm pastry ring on the dough and cut the disc leaving a small rim. Remove the excess and reserve the trimmings for biscuits.

   Time: PT5M

7. Bake the shortcrust

   Preheat the oven to 170 °C fan‑forced. Bake the disc on the sheet for 25 minutes until golden.

   Time: PT25M

   Temperature: 170°C

8. Cool the shortcrust

   Let the shortcrust cool completely on the sheet (about 10 minutes), then gently remove the pastry ring.

   Time: PT10M

9. Rehydrate the gelatin

   Place the gelatin sheets in a bowl of cold water and soak for 10 minutes.

   Time: PT10M

10. Prepare the strawberry confit

    In a saucepan, combine the cut strawberries and sugar. Cook over medium heat for 10 minutes, then crush with a potato masher and lightly blend to keep some pieces.

    Time: PT12M

11. Incorporate the gelatin

    Remove the saucepan from the heat, squeeze the gelatin and add it to the strawberry mixture. Stir until fully dissolved.

    Time: PT1M

12. Cool the confit

    Pour the confit into a container, let cool at room temperature (about 30 minutes).

    Time: PT30M

13. Spread the confit on the shortcrust

    Evenly distribute the strawberry confit over the whole surface of the shortcrust. Smooth with a spatula.

    Time: PT5M

14. Chill the tart before the whipped cream

    Place the tart in the refrigerator for 30 minutes so the confit sets slightly.

    Time: PT30M

15. Prepare the vanilla mascarpone whipped cream

    In a bowl, pour the cold heavy cream, mascarpone, powdered sugar and vanilla seeds. Gently mix with the spatula, then whisk with an electric mixer until a firm, fluffy cream forms.

    Time: PT5M

16. Pipe the whipped cream

    Transfer the whipped cream to a pastry bag fitted with a 10 mm plain tip. Pipe small dollops around the entire rim of the shortcrust, then a central band in a snail shape.

    Time: PT5M

17. Decorate with strawberries and zest

    Arrange the halved strawberries around the edge, standing upright, then form successive rows in the centre. Sprinkle with lime zest and, if desired, lightly glaze the fruit with the neutral glaze.

    Time: PT5M

18. Final rest

    Leave the tart in the refrigerator for an additional 10 minutes before serving so the whipped cream stabilises.

    Time: PT10M

Nutrition Facts

Calories

260

Protein

4 g

Carbohydrates

32 g

Fat

13 g

Fiber

2 g